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Bodegas Pirineos Principio Moristel 2016

Only 5,000 bottles produced, from vines around 20yo grown in sandy loam, with sandstone and marl in subsoil, at altitudes between 400-600m. Rainfall is 400mm or less. High diurnal temperature range promotes polyphenol maturity while protecting natural acidity. Fermentation in stainless steel: 4 parts starts between September 5th and 21st with 16 days' maceration.

Bollinger La Grande Annee 2007

66% Pinot Noir, 34% Chardonnay, 88% from Grand Cru vineyards, and 300 different parcels, all barrel-fermented in used oak. Once bottled it spends eight years on lees under cork prior to disgorgement, its dosage 8g/l.

Capi Mineral Water 750ml - Case (12)

Case of 12 x 750ml bottles.

After rising 250m to the surface through mineralised rock, Capi Sparkling Mineral Water is bottled at the source in Lauriston in the Victorian Highlands. Naturally carbonated, it's light sparkling mineral water at its best.

Castro Martin Albarino 'Sobre Lias' 2016

The delightful Angela Martin and her husband, Andrew McCarthy, run the Castro Martin estate in Rias Baixas, on Spain's Galician coast, where production of Albarino at their bodega can be traced back to as far as 1887. Angela and Andrew have always worked ahead of the curve, creating beautiful expressive wines some five years before Rias Baixas even became a protected geographical region.

A distinct salty minerality on the nose, accompanied by an array of pure, clean, white fruit aromas. … more

Champagne Laherte Freres Ultradition Brut NV

This pure, punchy, farmer fizz is a blend of 60% Pinot Meunier, 30% Chardonnay and 10% Pinot Noir, drawn from parcels set across the Coteaux Sud d'Épernay, Vallée de la Marne and Côte des Blancs. Aurélien Laherte ferments the wines in a mix of foudres, tanks and barrels, with regular stirring of the lees. The wine is a 50/50 split between two recent, concurrent harvests with the 50% reserve wine enhancing the wine's depth and spice-like complexity. It's a super … more

Chepstowe Vineyard Shiraz 16

Winery Notes: "This shiraz was hand picked and sorted in the vineyard and fermented with 35% whole bunches. It underwent 4 days cold soak before the wild yeast began fermentation and had a total of 21 days on skins. It was then pressed to French oak barriques with 25% new and the rest 3 - 4 years old. Natural malolactic fermentation took place in the barrels where it was aged for 15 months on lees.